| 1 | cup milk |
| 3/4 | cup cold strong coffee |
| 1 | package (4-serving size) vanilla instant pudding and pie filling mix |
| 2 | tablespoons sugar |
| 2 | cups whipping (heavy) cream |
| 1/4 | cup sugar |
| 1. | In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened. |
| 2. | In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture. |
| 3. | Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set. |
|
| Whipping cream will whip faster if you chill the bowl and beaters in the freezer for about 15 minutes. |
|
| Garnish with a dollop of whipped cream and chocolate-covered espresso beans. |
Nutrition Information:
375 ( 235); 26g ( 16g, ncg); 90mg; 290mg; 32g ( 0g, ncg); 3g 20%; 0%; 10%; 0% nc ; nc nc